MASSA
Delícia Cremosa 200 g
Eggs 4 un
Sugar 240 g
Salt 1 pinch
Chopped semi-sweet chocolate 130 g
Wheat flour 240 g
Baking powder 15 g
MOUSSE
Chopped semi-sweet chocolate 220 g
Sugar 120 g
Yolks 5 pcs
Unflavored powdered gelatin 12 g
Cognac 250 ml
Claras 5 pcs
SUSPIRO
Large egg whites 2 pcs
Refined sugar 80 g
Cocoa powder 6 g
Icing sugar 45 g
MASSA
1. Beat the eggs with the sugar and salt until they double in volume.
2. Melt the chocolate with Delícia Supreme in a bain-marie and add to the beaten eggs.
3. Gently and gradually add the Wheat Flour mixture and the yeast.
4. Pour the batter into a round cake tin, greased with Delicia Supreme and sprinkled with wheat flour and bake in a preheated oven at 180ºC for 30 minutes.
MOUSSE
5. In a bain-marie or microwave, melt the chocolate and Delícia Supreme.
6. Separately, beat the sugar with the egg yolks until light, add the melted chocolate and margarine.
7. Add the gelatine, cognac and finally the egg whites, beaten until stiff.
8. Refrigerate for at least 3 hours.
SUSPIRO
9. Beat the egg whites with the caster sugar until stiff.
10. Separately, mix the cocoa with the icing sugar and add this mixture to the egg whites.
11. On a baking sheet lined with parchment paper and using a piping bag, make strips of meringue and bake in a preheated oven at 100ºC for 1 hour and 30 minutes.
